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Rinse rice until water runs pretty clear, then drain well. (Note 4)
Melt butter in a small to medium pot (or large saucepan) over medium high heat.
Add garlic and ginger, cook 30 seconds. Add onion and cook for 2 minutes until partly translucent.
Add carrot and cook for 2 - 3 minutes until softened and sweet.
Add rice and stir to coat all the grains in the oil.
Add Spices and mix to coat the rice.
Add broth, peas, salt and pepper, stir. If any rice is protruding above the surface, poke it under the liquid.
When the entire surface of the liquid is simmering, stir once, place lid on and immediately turn heat down to LOW.
Cook for 14 minutes, do not peek while cooking!
Lift lid slightly and quickly tilt pot to check to ensure liquid has been absorbed. Clamp lid back on and remove from heat.
Stand for 10 minutes, undisturbed.
Use a rubber spatula to gently fluff the rice. (Note 6)
Add most of the cashews and coriander, stir through.
Transfer to serving bowl, sprinkle with remaining cashews and coriander. See in post for serving ideas.